BREAD PUDDING

1 stick of unsalted butter, 2 cups heavy cream, 1 cup vanilla ice cream, 1 loaf French bread,  1/2 cup pineapples crushed, drained, 1 cup raisins, 6 eggs, beaten, 1/4 tsp. salt, 1 cup sugar, 1/2 cup brown sugar, 1/2 tsp. cinnamon, 2 tsp. vanilla extract, 1 cup pecans, roughly chopped,

Preheat oven to 350 degrees.  Slice and cut the bread into 1×1 inch pieces.  Get out a cookie sheet, add the bread pieces, and toast them to golden brown.  Combine the cream, ice cream, and butter in a saucepan and heat until the butter melts.  In a bowl, combine the bread, pineapples, and raisins.  Mix and set aside.  Combine sugar, salt, and spices.  Add remaining ingredients, and mix well.  Pour over the bread mixture, stir well, and sit for at least 20 minutes   Pour into a greased baking dish.  Bake at 350 degrees for 35-45 minutes until set.  Serve warm.

WHISKEY SAUCE

1/2 stick of butter, 1/8 tsp. salt, 1 T. cornstarch, 1 cup heavy whipping cream, 1 cup powdered sugar, 1 1/2  tsp. vanilla extract; 1/4 cup whiskey.  In a saucepan add the heavy whipping cream and sugar.  Cook over low heat until the sugar is dissolved and thoroughly combined.  Mix the cornstarch, vanilla, and whiskey in a bowl with a whisk. Make sure there are no lumps.   Pour this mixture into the saucepan.  Reduce heat to a simmer and cook for another 5-7 minutes.  Remove from the heat and stir in the butter and salt. Pour the sauce over your warm bread pudding and serve.